For the pesto:
1 1/2 cups fresh basil, chopped
1 1/2 cups fresh parsley, chopped
3 cloves fresh garlic, peeled and chopped
2 tablespoons vegan parmesan substitute
2 tablespoons toasted cashews *
1/3 cup water
For the mushroom filling:
1 cup sliced white mushrooms
1 small mild onion, sliced (I like to use red onions)
1 tablespoon olive oil
* Raw cashews can be toasted in a 400 degree oven on a cookie sheet for 10 minutes.
Throw all of the pesto ingredients into a blender or food processor and blend it all up until its a paste consistency. It will be a little thicker than traditional pesto, but that's a good thing!
Next, preheat olive oil in a frying pan. Add the mushrooms and onion slices. Sautee until the onions are tender and the mushrooms are a nice brown color.
Spread the pesto on 2 pieces of bread. (Vegan garlic bread is the best!) Then spoon 1/2 of the mushroom filling onto each piece of bread and top with another piece.